Preparation

Melt the butter in a large saucepan over moderately low heat. Add the onion and green pepper and saute, stirring occasionally, for 10 minutes or until very soft. Blend in the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the stock and milk, adjust the heat so that the mixture bubbles gently, then cook, stirring constantly, until thickened, 3 to 5 minutes. Mix in the chicken, vegetables, parsley, dill, salt and black pepper. Bring to a simmer. Adjust the heat so that the mixture bubbles gently, then simmer, uncovered, for 5 minutes. Ladle over the biscuits.